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Roasted Butternut Squash And Carrot Soup
Prep Time: 00:15
Cook Time: 00:50
1 large butternut squash, peeled and diced
3 large carrots, diced
1 head of garlic
1 tbsp olive oil
2 - 3 cups of chicken stock
1/2 cup almond milk or cream of choice
salt and pepper to taste
1Heat oven to 375 degrees F. Line baking sheet with aluminum foil or parchment paper.
2Dice carrots and butternut squash making sure they are about the same size. Trim the top of the head of garlic to expose the tops of the cloves.
3Wrap the garlic in aluminum foil and drizzle with oil over the surface of the garlic and the butternut squash and carrots. Sprinkle salt over the vegetables. Roast garlic, squash and carrots for about 30-45 minutes until soft and caramelized.
4Remove and allow to cool.
5Place roasted carrots, butternut squash and garlic into blender. Process for 3-4 minutes while adding chicken stock. Adjust the amount of stock used depending on thickness of the soup. The soup should be smooth consistency. Add almond milk or cream for a creamier richer flavor. Whatever you prefer :)
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